Such as local chili's, onions etc

One I can use to put on tortilla wraps, nacho's etc

Has anybody modified their fave Mexican one yet?

Such as local chili's, onions etc

One I can use to put on tortilla wraps, nacho's etc

Has anybody modified their fave Mexican one yet?

I can't think of anything that's not available in Thailand for a genuine salsa.

Tomatoes, chillies, onions, fresh coriander (cilantro) etc.

This straight of the 'net after a 2 second google.

A fresh and chunky salsa with tomatoes and chile peppers and onions, also known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped

* 1/2 cup finely chopped onion

* 2 fresh chile peppers, mild or hot, seeded and finely chopped

* 2 tablespoons chopped red or yellow bell pepper

* 1 1/2 teaspoons finely chopped fresh cilantro

* 1 teaspoon lime juice

* salt and pepper, to taste

PREPARATION:

Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.

Makes about 2 cups.

Here's a hot one I picked up in, of all places, Kunming China.

Saute onions and garlic in a little butter or olive oil until soft, add as much finely chopped chilli as you can stand. Add chopped peeled and seeded tomatos, heat through, DO NOT allow to cook. Stir in fresh coriander. I had this with roast chicken originally but now serve it with the German style bratwurst I get in Big C.

Such as local chili's, onions etc

One I can use to put on tortilla wraps, nacho's etc

Has anybody modified their fave Mexican one yet?

I can't think of anything that's not available in Thailand for a genuine salsa.

Tomatoes, chillies, onions, fresh coriander (cilantro) etc.

This straight of the 'net after a 2 second google.

A fresh and chunky salsa with tomatoes and chile peppers and onions, also known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped

* 1/2 cup finely chopped onion

* 2 fresh chile peppers, mild or hot, seeded and finely chopped

* 2 tablespoons chopped red or yellow bell pepper

* 1 1/2 teaspoons finely chopped fresh cilantro

* 1 teaspoon lime juice

* salt and pepper, to taste

PREPARATION:

Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.

Makes about 2 cups.

Here's a hot one I picked up in, of all places, Kunming China.

Saute onions and garlic in a little butter or olive oil until soft, add as much finely chopped chilli as you can stand. Add chopped peeled and seeded tomatos, heat through, DO NOT allow to cook. Stir in fresh coriander. I had this with roast chicken originally but now serve it with the German style bratwurst I get in Big C.

Same as above except:

-Grill hot peppers first

-no bell peppers

-add oregano

-add balsamic vinegar

blend in food processor

Thanks - I have some from the net as well and will give it a go later today.

Pineapple Salsa

INGREDIENTS

* 1 cup finely chopped fresh pineapple

* 1/2 cup diced red bell pepper

* 1/2 cup diced green bell pepper

* 1 cup frozen corn kernels, thawed

* 1 (15 ounce) can black beans, drained and rinsed

* 1/4 cup chopped onions

* 2 green chile peppers, chopped

* 1/4 cup orange juice

* 1/4 cup chopped fresh cilantro

* 1/2 teaspoon ground cumin

* salt and pepper to taste

DIRECTIONS

1. In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.